2017 Silvaner Pet-Nat

How we made it

The vineyard has been farmed organically for 3 years now. The shell-limestone soil has a a fat, fertile clay layer letting the vines grow extraordinarily strong. So strong that the vines are very tricky to manage. Besides the Bacchus and the Heimat Silvaner vineyard this is the most work-intense one so the yield has its price.
Two September-harvests from the same vineyard went into this Pet-Nat. The first half fermented after a night of skin contact. The second half picked one week later fermented on the skins for about a week before it both batches were blended and bottled with about 15g/l residual sugar. After finishing fermentation the wine was roughly disgorged in April 2018 and ended up with 2.5 bars.